FabulousFusionFood's Crustacean-based Recipes 4th Page

Most crustaceans are free-living aquatic animals, but some are terrestrial (e.g. woodlice, sandhoppers), some are parasitic (e.g. Rhizocephala, fish lice, tongue worms) and some are sessile (e.g. barnacles). The group has an extensive fossil record, reaching back to the Cambrian. More than 7.9 million tons of crustaceans per year are harvested by fishery or farming for human consumption, consisting mostly of shrimp and prawns. Krill and copepods are not as widely fished, but may be the animals with the greatest biomass on the planet, and form a vital part of the food chain. The scientific study of crustaceans is known as carcinology (alternatively, malacostracology, crustaceology or crustalogy), and a scientist who works in carcinology is a carcinologist.

The body of a crustacean is composed of segments, which are grouped into three regions: the cephalon or head, the pereon or thorax, and the pleon or abdomen. The head and thorax may be fused together to form a cephalothorax, which may be covered by a single large carapace. The crustacean body is protected by the hard exoskeleton, which must be moulted for the animal to grow. The shell around each somite can be divided into a dorsal tergum, ventral sternum and a lateral pleuron. Various parts of the exoskeleton may be fused together.

The name "crustacean" dates from the earliest works to describe the animals, including those of Pierre Belon and Guillaume Rondelet, but the name was not used by some later authors, including Carl Linnaeus, who included crustaceans among the "Aptera" in his Systema Naturae. The earliest nomenclatural valid work to use the name "Crustacea" was Morten Thrane Brünnich's Zoologiæ Fundamenta in 1772, although he also included chelicerates in the group.

The traditional classification of Crustacea based on morphology recognised four to six classes. Bowman and Abele (1982) recognised 652 extant families and 38 orders, organised into six classes: Branchiopoda, Remipedia, Cephalocarida, Maxillopoda, Ostracoda, and Malacostraca. Martin and Davis (2001) updated this classification, retaining the six classes but including 849 extant families in 42 orders. Despite outlining the evidence that Maxillopoda was non-monophyletic, they retained it as one of the six classes, although did suggest that Maxillipoda could be replaced by elevating its subclasses to classes. Since then phylogenetic studies have confirmed the polyphyly of Maxillopoda and the paraphyletic nature of Crustacea with respect to Hexapoda. Recent classifications recognise ten to twelve classes in Crustacea or Pancrustacea, with several former maxillopod subclasses now recognised as classes (e.g. Thecostraca, Tantulocarida, Mystacocarida, Copepoda, Branchiura and Pentastomida).

Many crustaceans are consumed by humans, and nearly 10,700,000 tons were harvested in 2007; the vast majority of this output is of decapod crustaceans: crabs, lobsters, shrimp, crayfish, langoustine and prawns. Over 60% by weight of all crustaceans caught for consumption are shrimp and prawns, and nearly 80% is produced in Asia, with China alone producing nearly half the world's total. Non-decapod crustaceans are not widely consumed, with only 118,000 tons of krill being caught, despite krill having one of the greatest biomasses on the planet. Krill are, however, a speciality in China and Japan and are used pickled in Korea. They are also consumed in Artic regions and are being introduced to new consumers as fusion recipes using frozen and tinned krill. Gooseneck barnacles (Pollicipes pollicipes) are a speciality of Spanish cuisine (recipes including krill and gooseneck barnacles can be found in the links below). The Pacific goose barnacle, Pollicipes elegans is also consumed, particularly in Alaska. The Japanese goose barnacle, Capitulum mitella is eaten in Japan. The Chilean giant barnacle or picoroco (Austromegabalanus psittacus) is routinely fished for food. Woodlice are sometimes consumed by foragers. Dried prawns (locally known as crawfish) are used as a flavouring and thickener in West African stews.

The alphabetical list of all the Crustacean-based recipes on this site follows, (limited to 100 recipes per page). There are 712 recipes in total:

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Grilled Langoustine with Herb Butter      Origin: Scotland	Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains)      Origin: Guinea	Kyet tha Kar la Thar Hin (Chicken and Squash Curry)      Origin: Myanmar
Grilled Spiny Lobster with Mango Salsa      Origin: Turks Caicos	Kare Kare      Origin: Philippines	La Salsa de Cacahuete (Peanut Sauce)      Origin: Equatorial Guinea
Guisado de Caranguejo (Crab Stew)      Origin: Mozambique	Kari Ikan (Fish Curry)      Origin: Malaysia	Laksa      Origin: Malaysia
Guyanese Crab Callaloo      Origin: Guyana	Kari Ikan (Malaysian Fish Curry)      Origin: Malaysia	Laksa Paste      Origin: Singapore
Haiken (Chicken and Prawn Egg Rolls)      Origin: Mauritius	Kari Koko (Seychellois King Prawn and Coconut Curry)      Origin: Seychelles	Laksa Paste      Origin: Malaysia
Hami (Fermented Coconut Sauce)      Origin: Tonga	Karko Stobá (Queen Conch Stew)      Origin: Aruba	Laksa Paste II      Origin: Malaysia
Herb and Garlic Prawns      Origin: Britain	Karko Stobá (Queen Conch Stew)      Origin: Bonaire	Langouste à la Vanille (Lobster with Vanilla Sauce)      Origin: Comoros
Honey-glazed Prawns      Origin: Roman	Karko Stobá (Queen Conch Stew)      Origin: Curacao	Langouste à la Vanille (Lobsters with Vanilla Sauce)      Origin: Comoros
Hong Kong Curry Fish Balls      Origin: Hong Kong	Karrísúpa (Icelandic Curry Soup)      Origin: Iceland	Langoustes grillées au beurre vanillé (Grilled Lobsters with Vanilla Butter)      Origin: New Caledonia
Iced Cucumber, Prawn and Yoghurt Soup      Origin: Britain	Katakou au Poisson Frais (Palm Soup Base with Fresh Fish)      Origin: Cote dIvoire	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Sint Maarten
Ikan Assam Pedas (Hot-and-sour Fish Stew)      Origin: Malaysia	Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Guam	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Saint Barthelemy
Ila Alasepo (Okra and Spinach Soup)      Origin: Nigeria	Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Northern Mariana Islands	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Saint-Martin
In Locusta Elixa (Sauce for Boiled Lobster)      Origin: Roman	Kedjenou      Origin: Cote dIvoire	Langoustines bretonnes sautées au beurre salé (Breton langoustines sautéed in salted butter)      Origin: France
Inarizushi (Inari Sushi)      Origin: Japan	Kejenou avec Agouti (Kejenou with Cane Rat)      Origin: Cote dIvoire	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos
Indonesian Peanut Sauce      Origin: Indonesia	Kekefia (Plantain Pottage)      Origin: Nigeria	Laska      Origin: Malaysia
Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus)      Origin: Roman	Kelenkelen (Fish with Cassava Leaves)      Origin: Cameroon	Le cassoulet de la mer à la bretonne (Breton seaside cassoulet)      Origin: France
Isicia de scillis (Prawn Rissole)      Origin: Roman	Khayan thee Hnat (Burmese Stuffed Aubergine Curry)      Origin: Myanmar	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia
Isicia Marina (Seafood Patties)      Origin: Roman	Khichiri Prawn Sauce      Origin: India	Le Ndolé Camerounais (Cameroonian Ndolé)      Origin: Cameroon
Isso Vade      Origin: Sri Lanka	King Prawn Dopiaza Curry      Origin: Britain	Lemon Chilli Chicken      Origin: Cocos Islands
Iwuk Efere      Origin: Nigeria	King Prawn Pathia      Origin: Britain	Lemongrass Curry      Origin: Cambodia
Jamaican Jerk Shirmp      Origin: Jamaica	Kingklip and Prawn Biryani      Origin: South Africa	Liberian Prawn Bisque      Origin: Liberia
Jamaican Prawn Curry      Origin: Jamaica	Kiribati Coconut Crab Curry      Origin: Kiribati	Liberian Red Oil Okra Soup      Origin: Liberia
Jamaican Rum Prawns      Origin: Jamaica	Kontomire Stew (Cocoyam Leaf Stew)      Origin: Ghana	Liberian Spaghetti      Origin: Liberia
Jamaican Seafood Soup      Origin: Jamaica	Korean Fish Cakes      Origin: Korea	Liberian-style Fried Cabbage      Origin: Liberia
Jambo (Okra Soup)      Origin: Bonaire	Korean-inspired Pollock Stew with Gochujang and Wild Greens      Origin: Korea	Lime-cured New Caledonian Blue Prawn Salad      Origin: New Caledonia
Jambo (Okra Soup)      Origin: Curacao	Kouti (Cassava Croquettes)      Origin: Guinea	Lobster and Clotted Cream Tart      Origin: Britain
Javaanse Bami      Origin: Suriname	Kpala (Jute Leaf Sauce)      Origin: Cote dIvoire	Lobster Croquets      Origin: Britain
Javanese Sambal Bajak (Javanese Hot Sauce)      Origin: Indonesia	Kräftskiva (Swedish Crayfish Boil)      Origin: Sweden	Lobster Curry      Origin: Britain
Jungle Curry Prawns      Origin: Thailand	Krain Krain (Jute Leaf Stew)      Origin: Sierra Leone	Lobster Sauce      Origin: Britain
Kabura Mushi (Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts)      Origin: Japan	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Lobster Sauce for Fish      Origin: Britain
Kaeng Khiao Wan (Thai Green Curry)      Origin: Thailand	Kriibsen (Crayfish, Luxembourg Style)      Origin: Luxembourg	Lobster with Lemon      Origin: Senegal
Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)      Origin: Thailand	Krill Sweet Potato Cakes      Origin: Fusion	Locusta Elixa cum Cuminato (Boiled Lobster with Cumin Sauce)      Origin: Roman
Kajaik (Sudanese fish stew)      Origin: South Sudan	Krokèchi (Prawn Croquettes)      Origin: Aruba
Kakrar Jhal (Bengali Crab Curry)      Origin: India	Kwacoco with Banga Soup      Origin: Cameroon

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